Hereford bull. Their offspring, named Texas Jane,
was exhibited in a livestock show in Kansas City
in 1883. This was the beginning of great steaks.
Q: In this land of the past, are there any new
culinary revolutions?
A: It used to be that restaurateurs were the stars, then
chefs, but now it’s food producers. It’s back to the land
and a salute to the people who grow the foods. Also,
using regionally grown products is very important.
Q: Would you care to share your first Costco
warehouse experience?
A: Oh my— what grabbed me was very, very fresh
seafood that looked great and a wonderful meat
counter. The clincher was the lemons in the bags.
They still had stems and leaves on them. I was a
goner; that clinched the deal.
Q: What would you make with one bag of
Costco baking potatoes?
A: People think of the Midwest and comfort
foods, so mashed potatoes—but I’d add a more
contemporary twist. I’d peel, boil and mash
them with crème fraiche or a combination of half
whipping cream and half sour cream, plus salt,
freshly grated nutmeg or white pepper.
Q: When shopping at a Costco warehouse,
what items do you just find irresistible?
A: That’s hard, as there are a lot of things that
are irresistible. Hmmm … lemons, salmon, boutique
Italian items such as stuffed pastas and sausages,
cheese, pound cake (it’s a steal), roasts, briskets for
smoking at home, organic salad mixes, and I just
love the tri-color peppers.
Q: Any last thoughts about Costco?
A: Costco offers more of the things that good
cooks want. It’s getting the finer things of life but
not having to pay through the nose. Just look at
the olive oil, lemons and wines—you can really
buy everything for a wonderful dinner and save
money at the same time. AE
